Bourbon-Pecan Tassies

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1 Baking spray with flour
  • 1 oz Bittersweet chocolate
  • 1/3 cup Brown sugar, packed
  • 1/2 tsp Kosher salt
  • 1 tbsp Powdered sugar
  • 4 1/2 oz Rye flour, whole-grain

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1 cup Pecan, toasted

• Dairy

  • 1 tbsp 1% low-fat milk
  • 1 oz 1/3 less fat cream cheese, less fat
  • 3 tbsp Butter

• Beer, Wine & Liquor

  • 2 tbsp Bourbon or rye whiskey

Found on cookinglight.com

Description

Directions

• To prepare crust, preheat oven to 350°F. Generously coat a 24-cup mini muffin pan with baking spray. Beat oil, 2 tablespoons butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined. Process 1/3 cup pecans in a food processor until finely ground. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and 1/4 teaspoon salt to food processor; pulse 5 times. Add flour mixture to butter mixture; beat just until combined. (Mixture will be crumbly.) Knead in bowl until dough comes together, 3 to 4 times. Shape dough into 24 balls. Place balls in cups of prepared muffin pan; press dough into bottom and up sides of cups to form shells. Bake 5 minutes. Cool 10 minutes. To prepare filling, whisk together brown sugar, maple syrup, bourbon, eggs, 1 tablespoon butter, and 1/4 teaspoon salt in a large bowl. Stir in 2/3 cup pecans. Spoon about 1 tablespoon pecan mixture into each tart shell. Bake 18 minutes or until filling is puffed and browned. Cool 20 minutes in pan on a wire rack. Microwave chocolate in a microwave-safe bowl at HIGH until chocolate melts, about 45 seconds, stirring every 15 seconds. Run an offset spatula around edges of tarts to loosen; remove tarts from pan. Drizzle chocolate evenly over each tart.